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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Teriyaki Turkey Dutch Oven Recipes Back to the Dutch Oven Recipes page. Teriyaki Turkey Ingredients: 1 Turkey that you can fit into a 14" Deep Dutch Oven or if you are using a Turkey Breast you can us a 12" regular Dutch Oven 1 cup Soy Sauce 1 Can Lemon-Lime Soda 2 Tbsp. minced fresh Ginger Root Directions: Marinate turkey at least 1 hour in mixture. For best results marinate in a cover container in your refrigerator overnight. Every so often pour mixture over turkey to keep the marinate on the turkey. Then when you are ready to cook preheat your 14" deep dutch oven and then place the turkey in your dutch oven. Now pour the left over marinate over the turkey breast. You can put the breast down in your dutch oven if you like then it will sit in the marinate the whole time you are cooking. Remember every time you lift the lid it takes 15 minutes to get the oven back to cooking temperature, so try not to do that until you smell the turkey or you see steam coming from under the lid. Then you will know that your turkey is done. For Briquettes you will need 16 on top and 12 on the bottom. You will have to replace them one time trough however. All you need to do is place a briquette beside the one going and it will start that one!!! Amazing I know!!! It should take about 20 minutes per pound to cook. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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